Spicy and Creamy Chicken Pasta recipe

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¼ cup cider vinegar
¼ cup vegetable oil
2 teaspoons seasoned salt
1 teaspoon red pepper flakes
1 teaspoon monosodium glutamate (such as Ac'cent®)
½ teaspoon ground black pepper
¼ teaspoon salt
4 skinless, boneless chicken breast halves - cut into chunks
2 tablespoons vegetable oil
1 cup heavy whipping cream
1 (8 ounce) package egg noodles

Nutrition Info

494.5 calories
carbohydrate: 28.4 g
cholesterol: 130.5 mg
fat: 31.9 g
fiber: 1.4 g
protein: 22.5 g
saturatedFat: 12.3 g
servingSize: -
sodium: 548 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -


  1. Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.

  2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade, discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.

  3. Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.

  4. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.

Recipe Yield

6 servings

Recipe Note

A delicious spicy, but not too spicy, creamy chicken pasta! Easy to make! Serve with crescent rolls.

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